Le Sicilianedde - Cucina, Rosticceria, Pasticceria, Gelateria Siciliana

A flavorful focaccia. The spicy Nebrodi sausage offers a bold taste, balanced by the sweetness of sun-dried tomatoes and "primo sale" cheese. Crispy and rich.

Focaccia with an intense flavor thanks to anchovies and black olives. Nebrodi pork pancetta adds savoriness, while fresh tomato provides freshness.

A classic and tasty combination on a focaccia base. Local cured ham pairs with stringy provola cheese and the delicate flavor of artichoke hearts.

Focaccia that enhances earthy flavors. "Ferla" mushrooms, typical of the area, are combined with aged coppa and provola cheese for a rustic taste.

A tribute to Aeolian flavors with capers and anchovies. Nebrodi salami adds a cured meat note to this fresh and aromatic focaccia.

Rich and delicious, with fried eggplant and local Cosacavaddu cheese. Pancetta completes the dish with its savoriness.

A premium focaccia with the renowned Nebrodi black pork ham. Mushrooms and provola cheese create a creamy and flavorful base.

A selection of typical island cured meats and cheeses. Served with honey to enhance the flavors of aged cheeses. Ideal for sharing.

Tasting of prized Nebrodi cured ham. Flavorful and aromatic meat, thinly sliced.

A mixed dish that includes classic Sicilian appetizers. From vegetables like caponata to typical fried items like panelle and arancini.

Classic Sicilian street food items. Brioche or puff pastry filled with various ingredients like meat, cheese, tomato, or vegetables.

Thin pasta seasoned with meat ragù and breaded or formed into a timbale. A classic fried or baked street food.

White version of capellini, seasoned with butter, cheese, and ham, then compacted and fried.

Palermitan fried specialties: panelle are chickpea flour fritters, cazzilli are potato croquettes with parsley.

The quintessential Sicilian sandwich. A soft sesame bun filled with hot chickpea flour fritters. Simple and tasty.

Breaded and fried rice balls, filled in various ways. Crispy outside and soft inside, they are a symbol of Sicilian cuisine.

Baked version of arancina instead of fried. Filled with meat ragù, with a puff pastry or brioche exterior.

Gourmet arancina with a creamy pistachio filling. It combines the tradition of fried rice with the unique flavor of Sicilian pistachio.

Fried or baked vegetarian meatballs. A simple and flavorful vegetable-based appetizer.

Blue fish meatballs, rich in sea flavor. Usually served fried.

Delicate seafood meatballs with shrimp or whitebait (tiny fish). A refined and marine flavor.

Grilled meatball skewers cooked between fresh lemon leaves. The leaves impart a unique citrus aroma to the meat.

Fresh boiled octopus salad, dressed with oil, lemon, and parsley. Tender and light.

Salt-cured cod served in salad, often with olives and potatoes. A flavorful fish appetizer.

Baked anelletti pasta with meat ragù, peas, and cheese. A rich, traditional dish for Sunday in Palermo.

Pasta with tomato sauce, fried eggplant, and abundant grated salted ricotta. The signature dish of Catania cuisine.

Spaghetti wrapped in eggplant slices and baked. An elegant and tasty way to enjoy pasta with eggplant.

Pasta with sardines, wild fennel, raisins, and pine nuts. A perfect balance between sweet and savory, typical of Sicily.

Spaghetti with squid ink. The dark, flavorful sauce is made with natural squid ink. Intense sea flavor.

Spaghetti served with fresh mussels, garlic, and parsley. Simple and flavorful.

Classic seafood dish with clams sautéed in a pan. Delicate and fragrant.

An enriched version of spaghetti with clams, with a sprinkle of bottarga (dried fish roe) that adds a unique savoriness.

Pasta seasoned with 'neonata' (whitebait), very small fish with a delicate flavor. A rare and exquisite dish.

Thin slices of meat rolled up with a filling of breadcrumbs, cheese, and herbs. Grilled or cooked in sauce.

Variation of meat rolls enriched with chopped or creamed pistachio.

Breaded meat cutlet grilled instead of fried. Light yet flavorful thanks to the aromatic breading.

Thin slices of swordfish rolled up with a Sicilian filling. A typical seafood main course.

Swordfish rolls with the addition of pistachio for a crunchy and sweet note.

Sardines opened and rolled with a filling of breadcrumbs, raisins, pine nuts, and herbs. A sweet and sour traditional dish.

Octopus cooked according to the tradition of Mazara del Vallo, likely stewed or in a rich salad.

Grilled swordfish steak seasoned with the typical 'salmoriglio' (oil, lemon, oregano).

Squid stuffed with seasoned breadcrumbs and grilled. Tender and flavorful.

Braised cod with tomato, olives, capers, celery, and potatoes. A rich dish typical of Messina.

Selection of fresh seasonal vegetables, simply cooked.

Mixed grilled vegetables (such as eggplant, zucchini, peppers) dressed with oil and mint.

Typical Sicilian salad with sliced oranges, oil, salt, pepper, and often spring onion or fennel.

Rich salad with local cheeses (baked ricotta, "primo sale") and sun-dried tomatoes. Intense Mediterranean flavor.

Aromatic salad with the famous Aeolian capers, enriched with eggs and red onion.

Classic green salad with tomatoes and other fresh vegetables.